"Melba's Jammin'" > ha scritto nel messaggio
> "Giusi" > wrote:
>
>> That might be a stuffing forcemeat or the tomato braising for polenta and
>> certainly when making sausage and mushroom cream sauce for pasta. (alla
>> Norciera)
>
> Oy, the sausage and mushroom cream sauce sounds like something I would
> love.

http://www.judithgreenwood.com/think...alla-norciera/

"Kent" > ha scritto nel messaggio >
> "Giusi" > wrote in message
>>
>> You can make a whole lot of ordinary mushrooms taste like porcini if you
>> soak and add them to the sauteing mushrooms. Add the strained juices and
>> braise. I have made cream of mushroom soup, various stews, braises,
>> sauces with this cheat.
>>
> No, no, no..............
> You can't begin to replicate cepe or porcini mushroom taste with "ordinary
> mushrooms"

I think others understood I was adding porcini to ordinary mushrooms.

On Mon, 10 Jan 2011 08:42:04 +0100, "Giusi" >
wrote:

>
> "Kent" > ha scritto nel messaggio >
> > "Giusi" > wrote in message
> >>
> >> You can make a whole lot of ordinary mushrooms taste like porcini if you
> >> soak and add them to the sauteing mushrooms. Add the strained juices and
> >> braise. I have made cream of mushroom soup, various stews, braises,
> >> sauces with this cheat.
> >>
> > No, no, no..............
> > You can't begin to replicate cepe or porcini mushroom taste with "ordinary
> > mushrooms"
>
> I think others understood I was adding porcini to ordinary mushrooms.
>
I understood and was rather surprised by the implication that anyone
would throw out all that good mushroom water.

--

Never trust a dog to watch your food.

Melba's Jammin' wrote:

>In article >,
> "Giusi" > wrote:
>
>> That might be a stuffing forcemeat or the tomato braising for polenta and
>> certainly when making sausage and mushroom cream sauce for pasta. (alla
>> Norciera)
>
>Oy, the sausage and mushroom cream sauce sounds like something I would
>love.

I'm sure you've had mushroom cream sauce many times... how many times
in your lifetime have you opened a can of cream of 'shroom? LOL
I ain't askin' how much sausage you've loved. hehe

On Jan 9, 11:34*pm, "Giusi" > wrote:
>
> http://www.judithgreenwood.com/think...alla-norciera/

that sounds delicious.....what if you don't have Umbrian sausage,
which other sausage would you recommend?

Melba's Jammin' > wrote:

> (Victor Sack) wrote:
> >
> > Recently, I cooked sauerkraut schi, the most Russian soup of them all.
> > Regardless, I'd guess that 99% of modern Russians have never tasted real
> > schi. First, I prepared sauerkraut.
>
> Homemade?

No. Very good commercial sauerkraut is available everywhere here. I
cannot even imagine that anyone can make it better at home.

> > I put it in a pot with some minced onions, a few slices of parsley root
> > and a couple of pats of clarified butter.
>
> Will clarified butter solidify so it can be cut into pats?

Clarified butter is just as solid at room or lower temperature as whole
butter.

> Huh! Do you
> keep a jar of it around or prepare it when you know you'll want it
> within a day or two? (Just curious.)

I always keep a plastic tub of commercial clarified butter
(Butterschmalz) around. It is sold at every supermarket here.

> > I put the pot in the very slow oven (ca. 110°C/225°F) for about
> > 4 hours, imitating the conditions of the Russian oven. Occasionally, I
> > checked if the sauerkraut was getting burned or just too dry, in which
> > case I added a couple of spoons of sauerkraut juice, stirring the
> > sauerkraut. Once the kraut was ready, I put the pot outside, to freeze
> > the kraut (the temperatures were below freezing until today) overnight.
> > This is important, as it changes the taste of sauerkraut quite a bit.
>
> In what way? Does it mellow it or make it sharper?5

The ice crystals form, rupturing the cell walls; some of the organic
acids break down; the saccharose gets inverted. The sauerkraut gets
softer and sweeter in a different and somewhat more intensive way. This
is one way to cook schi, the 24-hour-schi version, to be exact. You can
omit the freezing step and still make very good schi.

> > The next day, I cooked the broth with a piece of beef shank, a couple of
> > pieces of brisket (about 1 kg/2.2 pounds of meat total), onions, parsley
> > root, celery root, and carrot for about 3 hours,
>
> I'll bet it smells good while cooking. Would you ever use a pressure
> cooker for such a recipe?

The broth can be made in a pressure cooker, but not the other soup
components and not the combined soup.

> > strained it, cut the meat in pieces and combined it with the thawed
> > sauerkraut, the meat cut in pieces, a handful of rehydrated porcini
> > together with their soaking liquid, and continued to cook over low
> > heat for about 40 minutes. Served it with dill, minced garlic and
> > sour cream. This kind of soup can be - and in fact used to be -
> > eaten every day, sometimes more than once a day.
>
> It seems like it would be a good tonic to cleanse one's system. :-\

I do not think it often works that way with schi, unless one is a sissy
with a weak digestive system.

Victor

In article >,
Gorio > wrote:

> Melba! Before you toss your spores, make sure you can trust your yard.
> mushrooms tend to imbibe toxins much more effeciently than garden
> plants. Just a heads up. Just start with whatever fresh ones you buy.
> Wash over pot and toss it. If you look up the kind you have and research
> the substrate a bit, you should have success.

If being the operative word. The only fresh mushrooms I buy are the
white button type from the supermarket.
>
> I'd be glad to help if you ever have any issues. Maybe the queen of jam
> will also grow some delish fungi. Happy day in Chi-town!!

Mmmnnyyaahhh, probably not. Thanks for the info, though.

--
Barb

In article >,
"Julie Bove" > wrote:
> Costco also has a very good price but it's a huge jug. I was never able to
> use them before they expired.

Expired? I used 1 cup of dried mushrooms that Cousin Michal brought
from Slovakia in September, 2000. I had them in a sealed plastic bag in
the cupboard. The porcinis showed some kind of Best By date of 2008.
Expire? Meh.
--
Barb

"Melba's Jammin'" > ha scritto nel messaggio
> "Julie Bove" > wrote:
>> Costco also has a very good price but it's a huge jug. I was never able
>> to
>> use them before they expired.
>
> Expired? I used 1 cup of dried mushrooms that Cousin Michal brought
> from Slovakia in September, 2000. I had them in a sealed plastic bag in
> the cupboard. The porcinis showed some kind of Best By date of 2008.
> Expire? Meh.

You're right. The whole idea behind drying is they'll last a looong time if
kept dry. The "Iceman" 6000 years old had his dried up lunch in his pocket.

I've got dried morels that have to be dang near that old, maybe more like 8 or 9 yoa, and I just used some a few weeks ago. Beautiful things, they are. I never get tired of those.

Best yet, the spores seem to last forever. Set 'em free, baby!!